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Amadou, I., Le, G., Shi, Y., Gbadamosi, O.S., Kamara, M.T. and Jin, S. (2011) Optimized Lactobacillus Plantarum LP6 Solid-State Fermentation and Proteolytic Hydrolysis Improve Some Nutritional Attributes of Soybean Protein Meal. Journal of Food Biochemistry, 35, 1686-1694.
https://doi.org/10.1111/j.1745-4514.2010.00493.x

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